Sodium Hyaluronate's Crossover into Food Accelerates: Regulatory Liberalization in China, the US, and Japan Drives Global Market Expansion

Following Japan and the US's relaxation of regulations on the use of sodium hyaluronate (HA) in food, China has also officially included food-grade sodium hyaluronate in its new food ingredient catalog. This series of favorable regulatory developments has further accelerated the crossover trend of sodium hyaluronate from skincare to food.

Sodium hyaluronate was previously mainly used in cosmetics, where it is widely recognized for its moisturizing and safety benefits. Japan was one of the first countries to allow its use in beverages and health foods, and "oral hyaluronic acid" has already established a stable consumer market there. The US has also widely used sodium hyaluronate in dietary supplements, commonly found in joint health and skin hydration support products. The successful practices in these two mature markets provide ample evidence for the safety, consumer acceptance, and functional positioning of sodium hyaluronate in the food sector.

China's policy liberalization is seen as a key turning point in driving industry development. With sodium hyaluronate being included in the new food ingredient catalog, companies can legally use it in various food products such as gummies, solid beverages, and dairy products, ushering in new growth opportunities for the domestic functional food market.

The supporting advantages of the industry are also being released simultaneously. As the world's largest producer of hyaluronic acid, China possesses mature fermentation technology and a well-developed supply chain. With the deregulation of regulations, these advantages are expected to accelerate their transformation into competitive products for food grade, driving companies to expand into new areas such as beauty nutrition, skin management foods, and bone and joint health.

The policy consistency among the three major markets of China, the US, and Japan signifies that the food-grade use of sodium hyaluronate has moved from a trend to a phase of definite growth. Against the backdrop of the popularization of the "inside-out" health concept and the rapid development of functional foods, sodium hyaluronate may become a hot ingredient in the next stage.